Making the Best Potstickers Ever!

Directions

• Combine all the dumpling filling in one bowl. (Ground pork that has a little fat in it will bring a better flavor to the dumpling and a better texture.)
• Combine the dumpling seasoning mix in another bowl.
• Combine both bowls together now. I found that using your hands to combine everything does a better job. If all that doesn’t appear appealing to you; go ahead and get some of those gloves that all the chefs use and then proceed to start the combining process.
• Prepare your Dipping Sauce
• Combine all dipping sauce ingredients and set aside. I like to add some heat to my dipping sauce. Add heat based on your own tastes.
• Filling the Dumplings
• Set up a small bowl next to your work station and fill with water.
• Put a small spoonful of your dumpling mix in the middle of the skin.

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• Dip your fingertip into your water bowl and lightly touch the outside edge of the skin in order for the skin to adhere to itself.
• Hold the skin like a taco and pinch the left or right corner to start. Use your thumbs to help move throughout the pleating process. Check this Youtube of Anita Lo and how she pleats her dumpling.

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• Together from what I learned from Chef Paul and the video, I was able to figure out how to pleat reasonably well. As a final step in preparing your dumpling, hold the dumpling standing straight up and give the dumpling a little press downward on a flat surface to flatten the bottom. The bottom of the dumpling is the part that will get crispy. Set them aside on a tray.
• You may at first not like the look of your dumplings, but guaranteed they will all taste awesome! Learning to make these dumplings with the family is all part of the fun. You now might as well make another 25!
• Cooking your Dumplings
• Take a small cup and fill with water. (about 8 oz) Set aside.
• Add 2 Tbl of a mild oil like canola to your large sauté pan.
• Put dumplings in your large sauté pan. Do not overcrowd them. We do not want them to stick together.

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• Turn your heat to medium-high.
• Every couple of minutes I moved my dumplings around to make sure they were not sticking and to check to see how brown they were getting on the bottom.
• Have a top to your sauté pan available. Once you feel your dumplings are almost done with a light brown bottom, you want to add in your water and quickly put your top on the pan. Your pan will sputter and make a lot of noise. Don’t worry, all is good. Lower your stove temp on your pan to medium-low so now the dumpling skins can steam for the rest of the cooking process.
• Try not to lift the top. When your water has evaporated, they should be done. Take a thin spatula and slide it under each dumpling to pull them out of the pan. Set them aside on a tray.
• Plating your Dumplings
• Place your dumplings on your favorite plate. Garnish with some cilantro or parsley and some of your cut ginger. Enjoy your dumplings and dip away in your prepared dipping sauce!

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